Delicious Roasted Vegetable Salad | Easy Italian Recipe by TortellinoTime

Buongiorno! Welcome to TortellinoTime, where we turn simple ingredients into Italian masterpieces. Today, I’m sharing my recipe for an incredible roasted vegetable salad, perfect for any occasion. Watch till the end for a delicious and healthy side dish that will impress everyone!

Key Chapters
00:00 – Introduction
00:45 – Preparing the Vegetables
01:25 – Peeling and Chopping
05:54 – Creating the Marinade
07:07 – Mixing & Arrivederci

List of Ingredients
2 aubergines
2 carrots
2 peppers
1 red onion
1 white onion
A few cloves of garlic
Green olives
Plum tomatoes
2 Shallots
Balsamic vinegar
Red wine
Apple cider vinegar
Extra virgin olive oil
Salt and pepper
Fresh basil leaves

Cooking Instructions
Prepare the Vegetables: Wash and cut the aubergines, carrots, and peppers. Peel the onions and garlic.
Roast the Vegetables: Place the vegetables in a wood-fired oven or regular oven at 180°C for about one hour.
Cool and Peel: After roasting, let the vegetables cool in a metal container overnight.
Chop and Combine: Peel the skin off the vegetables, then chop them into strips. Combine them in a large salad bowl.
Add Fresh Ingredients: Add green olives, chopped tomatoes, and shallots to the bowl.
Make the Marinade: Mix balsamic vinegar, red wine, apple cider vinegar, and extra virgin olive oil. Season with salt and pepper.
Finish the Salad: Add fresh basil leaves, mix everything together, and let the salad marinate in the fridge for a few hours before serving.

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Buongiorno. Yesterday I roasted a duck in my wood-fired oven, and towards the end of the video, while we still had some fire, Julie suggested that I put some vegetables in for me to do today. Literally, I’ve just thrown them in and done nothing to them: a couple of aubergines, carrots, peppers, and also onion and some garlic. I did leave them in there for a couple of hours while the fire died down, got them out, put them inside this metal container with the lid on, left them overnight in the fridge, and I got them out this morning. You could do this as well at home yourself. Just put them in the oven at 180° for about one hour and then follow exactly the same process. I’ll show you what I’m going to do to make it an absolutely wonderful vegetarian salad. In a particular order, I’ll just start with the aubergines. Maybe because they’re a little bit messier, I’ll get hold of a knife. The first thing to do is to remove the little head from the aubergines, and I will do that now. The next thing I’ll do is to remove the skin. They are nice and cold, of course, but also because they were kept inside this metal container with the lid on, they did sweat, and it makes the removal of the skin considerably easier. If you look, it’s very easy and very simple to come off. You can get hold of a knife, go at the end, get hold of the edge, and pull it off with your fingers. That easy. I am about to finish the second aubergine, and it has got a little bit left here. Perfect. And here they are. So use a knife, or you can even do it with your hands. Just cut them lengthwise so that you get some nice long strips, and I’ll chop mine also in half and put them in a salad bowl. I’ll do the pepper next, but the pepper is likely to have a little bit more water. But similar to the aubergine, as they’ve been sweating, it’s very easy for the skin to come off. I try to get rid of the water first. There it goes, in the bin. And if you look here, the skin should just come off very easily. It peels like a snake. Wonderful. Don’t worry if some of the skin is left behind. It’s not the end of the world, and I’m going to be cutting this into strips as well. I put them inside the salad bowl as well. Onion: I’ve got a red onion and a white one. I will remove the skin first, and I’ll let go until I find the soft onion. This is all very kind of tough, so no good. Put it in the bin. Anything that is burned obviously goes in the bin as well. I’ll do the same with the white onion. Now I have to say, whenever you roast onions, they smell wonderful. They develop this very sweet sort of flavor, and they are delicious. My normal preference is to cook with red onions. If you’re watching my videos, you will know what I mean. However, I’ve noticed that whenever you roast onions like I’m doing now, the white ones are considerably sweeter. I don’t know why, but I welcome them because they’re delicious. So cut them into strips like the other vegetables and put them in. Garlic: again, just get hold of it and remove the skin. Very, very easy. I’ve done a few cloves. I didn’t want to do the whole head, but it’s entirely up to you if you want to do garlic. Again, when garlic is roasted, it loses all of its very strong properties in terms of taste, so it’s going to be sweet. Lastly, I’ve done a couple of carrots. If you look at the bottom, they are burnt because that’s where they were sitting in the container. But I’m going to just peel them using the knife, and I’m not going to be losing much sleep over them. So just a quick clean, remove the hard part at the bottom and the top, and I’m going to cut these diagonally. I always chop my carrots, if I can, diagonally. I think they look much prettier, but you cut yours whichever way you like, and I’ll add them in. I’ll do a quick tidy-up, and I’m going to show you what I do next. Perfect, nice and clean worktop again. First of all, this will go to Julie. She’s got a compost bin, but also she’s got worms. Sorry, she has got worms, meaning she’s got a compost bin full of worms. She hasn’t got worms. She will decide who to give it to, so nothing goes to waste. Next is to decide what else to add to the salad. You can leave it as it is. By the way, you don’t have to add anything else, but I like to add uncooked vegetables, so I will start with some olives. These are green olives from the supermarket. They’re dead cheap. They’re already pitted, and they add a tremendous amount of flavor. They’re very sweet as well, so I just put a couple or two or three spoonfuls, entirely up to you how many you put in. I’m now adding some tomatoes. These are plum tomatoes. The choice is entirely up to you, really. You can use cherry tomatoes, tomatoes on the vine, salad tomatoes—the sweeter, the better. Or no tomatoes at all, of course. Next, I’ll be adding some shallots, a couple. The reason why I’m adding this is because everything in there is cooked. There is onion in there which is cooked, and I mentioned before they are nice and sweet, whereas the shallot will be quite sharp. I think it’s lovely to have the contrast and balance, and they go absolutely wonderfully. I’ll cut them into relatively small pieces. It’s entirely up to you how you do them, and again, you don’t have to put any in. You can actually use a red onion if you want. A small red onion would be just as good. There you go. So next is the marinade, and this is where I get creative. I’ll start with some balsamic vinegar because it’s nice and sweet, and it gives a different type of flavor. Again, quantities to taste. Also, I will be adding some red wine. Not a lot, though. Lastly, I’ll add some more apple cider vinegar. Not a lot again. These three types of vinegars, some are sweet, some are not so sweet. Combined, they will provide a great balance to the whole thing. I finish the dressing with the king of Italian oil, olive oil—extra virgin olive oil. Again, quantities to taste. I’ll finish with some salt and pepper. I’ve lied; I forgot one of the most important ingredients: some basil. Again, entirely optional, but we love basil. I’ll just pick a few leaves, quick wash, and I’ll put them in. This will give a tremendous flavor to the whole thing. Again, you don’t have to put it in. There are only a couple of things left to do. One is to mix it. Here, I’ll show you better, and then the other one is to taste it. I’m mixing it now. Oops, I’ll test it in a moment. Yeah, wonderful. I’ll try with… Actually, I fancy a carrot, a piece of carrot. It’s not often I do carrots, so let’s see what they’re like. Hmm. Still crunchy. Actually, not too bad. Sweet, because they’ve cooked, and the combination of the three types of vinegar is really good. This will be a side dish for tonight’s dinner for us. I’ll put the lid on, back in the fridge. It will marinate a little further, and then it’ll be ready. Ciao. Hope you make it. Thank you. Bye.